Poached pears with cin­na­mon ice cream

Keep left­over syrup in the fridge and add a dash to a glass of Cham­pagne.

Red - - Living -

Serves: 6

Prepa­ra­tion time: 1 hour, plus in­fus­ing, chill­ing and freez­ing Cook­ing time: 35 min­utes

6 ripe pears

300ml dessert wine

150g gran­u­lated su­gar

1 vanilla pod, split, seeds scraped out 1/2 le­mon, sliced

For the ice cream

1 cin­na­mon stick

300ml whole milk, prefer­ably Jer­sey 4 medium egg yolks

125g caster su­gar

1tsp ground cin­na­mon

300ml dou­ble cream

1 For the ice cream, put the cin­na­mon stick in a pan with the milk. Scald un­til hot, but not boil­ing, then leave off the heat to in­fuse for 30min. 2 Mix to­gether the yolks, su­gar and ground cin­na­mon in a bowl. Re­move stick and blend milk into yolk mix­ture.

3 Rinse the pan and pour in the milk and yolk mix­ture. Cook over a medium to low heat, stir­ring con­stantly un­til thick enough to coat the back of a wooden spoon (do not over­heat or the mix­ture will cur­dle).

4 Pass the mix­ture through a sieve into a chilled bowl. Chill in fridge.

5 Stir cream into cooled cus­tard, then churn in an elec­tric ice cream maker ac­cord­ing to the instructions, or put in the freezer, tak­ing out to beat ev­ery 2hr un­til smooth and frozen.

6 Peel, halve and core the pears. Put the wine and gran­u­lated su­gar into a deep pan with the vanilla pod and seeds. Heat gen­tly to dis­solve su­gar, then add the pears and le­mon, and sim­mer for 15-25min un­til ten­der.

7 Trans­fer the pears to a dish with a slot­ted spoon. Re­duce the poach­ing liq­uid un­til lightly syrupy, pour it over the pears and leave to cool to room tem­per­a­ture.

8 Serve pears with a gen­er­ous driz­zle of syrup and a scoop of the ice cream.

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